Chiles Rellenos Vegetarian Casserole (with Meatless Ground beef)

 This recipe includes a Plant Based Meatless Ground.

This is one of the Meatless Ground Meats that I use.

Here's what you'll need:

Preheat the oven, 350 Degrees.

A 9" X 13" Casserole Dish Sprayed with a Vegetable Cooking Spray.

A Large Skillet

1 lb. of Meatless Ground  (Non Vegetarians can use Ground Beef)

1 Onion, Diced.

3 Garlic Cloves, Minced.

1 tsp Ground Cumin

4 Large Poblano Peppers, Roasted, Peeled and Chopped.  

NOTE: If you don't want to go through the process of Roasting, Blistering , Steaming and Peeling the Skin of the Poblanos, I would recommend using 4 Large Green Bell Peppers, (trimmed, seeded and cut into strips) and Pre-Cooking them in a Skillet with a small amount of Water until they're softened and then remove from the heat and set aside to Cool. When they are completely Cooled, Chop the strips into smaller pieces before adding them to the Recipe. Honestly, I don't think you could tell the difference between the two types of Peppers when the casserole is Baked. I liked the finished Texture and Flavor of this Casserole.

1 tsp Chili Powder.......not Chile Powder.

Salt and Pepper to Taste.

1 C Shredded Mexican Blend Cheese.

4 Eggs

1 C Milk

1/2 C All Purpose Flower 

1 tsp Baking Powder

Salsa or Enchilada Sauce for Serving.

In a Skillet on Medium Heat:

Sauté Onion and Garlic until softened.

Add:

Meatless Ground Beef

Cumin

Chili Powder

Salt and Pepper

Cook until the Beef is Browned.

Stir to Combine Well.

Add:

Chopped Poblano Peppers.

Stir to Combine Well.

Remove from Heat and Set Aside.

Batter Instructions:

In a Medium Mixing Bowl:

Eggs, Whisk well.

Add:

Milk 

Flour

Baking Powder

Whisk until Well Combined.

In the Prepared Casserole Dish:

Half of the Meat Mixture, Spread evenly.

Sprinkle with Half of the Shredded Cheese.

Add Half of the Egg Batter evenly over the Top. Do not Mix.

Repeat the Layers with the remaining Ingredients in the same order.

Bake Uncovered 35 to 40 Minutes, until Golden Brown and Set in the Center.

Remove from the Oven and Set aside on a Cooling Rack for 5 Minutes.

Top Individual Servings with Salsa or Enchilada Sauce.

Enjoy!

Peace in the Kitchen!